October 13, 2011 by buttermilkbaker
Tonight I did something special.
Tonight I made one of Angela’s fabulous recipes.
Tonight I did not make a random mess of roasted veggies and protein in a bowl.
Tonight I had a plan. A plan for mac ‘n cheese bursting with autumn flavor, thanks to the addition of butternut squash and pumpkin. I followed Angela’s recipe to a T except for the arrowroot powder (because, really?) which I subbed for a teeny bit of GF flour (coconut–it added a subtle sweetness that I loooooved) and a wee splash of apple cider vinegar in place of the Dijon.
When the sauce & pasta were done, I added some chicken jalapeño sausage (from TJ’s), mushrooms, broccoli and wilted baby spinach to the pot.
Okay so I never said it was pretty. Sometimes in life, the prettiest things are disappointing. And sometimes, the ugliest things are tasty.
These are facts.
This was so good I’m thinking I may have to make it again tomorrow. Really.
Oh and here are the stats on my massive serving. Not too shabby!
Make this. You won’t regret it.